The rhubarb compote has just two ingredients - rhubarb and sugar. It takes a while to make, but it's well worth the effort.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 32 servings
- 2 lb 2 oz rhubarb
- 1 C sugar*
Trim off the tops and bottoms of each stalk of rhubarb.
Use a paring knife to peel away any strings.
Cut into 1 inch pieces.
Put rhubarb pieces and sugar into a heavy-bottomed pot.
Add a small splash of water (just to keep the rhubarb from burning) and place over medium heat.
Stir frequently to keep from sticking to the bottom.
Keep checking it and stirring until all the rhubarb breaks down. Timing will vary based on how much rhubarb you use. It took about 45 minutes for the amount in this recipe.
When cool, transfer to a container and refrigerate. This will keep for a week or two.
* As a general rule, measure out sugar equal to 1/4 - 1/3 of the weight of the rhubarb.
Makes about 2 cups
Calories: 30kcal | Carbohydrates: 7g | Sodium: 1mg | Potassium: 81mg | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 2.2mg | Calcium: 24mg | Iron: 0.1mg